Cranberry Custard Pie Recipe

Introduction

Cranberry Custard Pie is a delightful balance of tart cranberries and creamy custard, perfect for autumn or holiday gatherings. This pie combines fresh flavors with a smooth texture that’s sure to impress your guests.

Ingredients

• Refrigerated pie crust or a deep 9-in pie shell (store-bought or homemade)
• 4 cups / 480 g / 17 oz cranberries (fresh or frozen)
• 1 cup / 240 ml / 8 fl oz orange juice (freshly squeezed is best)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature
• 1 tbsp orange zest (from approx. 2 oranges)

Instructions

1. Step 1: Preheat your oven to 350°F / 180°C / gas mark 4.
2. Step 2: Roll the refrigerated pie dough into a 12 in / 30 cm circle on a lightly floured surface, turning the dough a quarter turn every few rolls and adding flour as needed to prevent sticking.
3. Step 3: Transfer the dough to a 9-in / 23 cm deep-dish pie pan, smooth it out, trim excess dough, and flute or crimp the edges as desired.
4. Step 4: Line the crust with parchment paper and foil, fill with two sets of pie weights, and bake for 10 minutes. Remove weights and liners, then bake for another 10 minutes.
5. Step 5: Combine cranberries and orange juice in a saucepan over medium heat. Simmer until most berries burst, about 4 to 5 minutes.
6. Step 6: Puree the cranberry mixture using an immersion blender, then strain through a fine-mesh sieve to collect 2 cups of smooth cranberry puree.
7. Step 7: In a large bowl, whisk together sweetened condensed milk, egg yolks, cranberry puree, and orange zest until thick and well combined.
8. Step 8: Pour the filling into the pre-baked crust and bake for 30 to 35 minutes until the center is mostly set but slightly wobbly. Cover edges with foil if they brown too quickly. Check doneness starting at 25 minutes.
9. Step 9: Cool the pie on a wire rack for about 2 hours.
10. Step 10: Refrigerate for at least 4 hours or overnight to set completely.
11. Step 11: Optionally, garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or snowflake sprinkles before serving.
12. Step 12: Cover and store any leftovers in the refrigerator for up to 4 days.

Tips & Variations

• Use freshly squeezed orange juice and zest for the best citrus flavor.
• To make a gluten-free crust, substitute with a store-bought gluten-free pie shell or prepare your own.
• For extra texture, fold in a handful of chopped nuts like pecans or walnuts into the filling before baking.
• If you prefer a sweeter pie, add a little more sweetened condensed milk or a sprinkle of sugar to the cranberry puree.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat slices gently in the microwave for a few seconds if desired, though the pie is delicious served chilled. Ensure the pie is well covered to prevent it from absorbing other fridge odors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this pie?

Yes, frozen cranberries work well. There’s no need to thaw them beforehand, just add them directly to the saucepan with the orange juice.

What if I don’t have pie weights?

You can use dried beans, uncooked rice, or even sugar as a substitute for pie weights when par-baking the crust. Just be sure to reserve them for reuse and avoid using them for cooking afterward.

Cranberry Custard Pie Recipe

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4.4 from 122 reviews

This Cranberry Custard Pie is a delightful blend of tart cranberries and creamy custard nestled in a buttery pie crust. Perfect for holiday gatherings or a special dessert, this recipe features a homemade custard made with sweetened condensed milk, egg yolks, and fresh orange zest. The cranberries are cooked and pureed to create a smooth, flavorful filling that bakes to a luscious, wobbly finish. Enjoy this vibrant and refreshing pie chilled, garnished with whipped cream or festive toppings.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 6 hours 10 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Pie Crust

• 1 refrigerated pie crust or a deep 9-inch pie shell (store-bought or homemade)

Filling

• 4 cups (480 g / 17 oz) cranberries (fresh or frozen)
• 1 cup (240 ml / 8 fl oz) orange juice (freshly squeezed preferred)
• 1 can (14 oz / 400 g) sweetened condensed milk
• 6 large egg yolks, at room temperature
• 1 tbsp orange zest (from approximately 2 oranges)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C, gas mark 4) to ensure it’s ready for baking the pie.
2. Roll Out Pie Crust: On a lightly floured surface, roll the refrigerated pie dough into a 12-inch (30 cm) circle. Turn the dough a quarter turn frequently and add flour as needed to prevent sticking.
3. Line Pie Dish: Transfer the rolled dough carefully into a 9-inch (23 cm) deep-dish pie pan. Smooth it out and trim the excess dough around the edges. Crimp or flute the edges to your preference.
4. Par-Bake Pie Crust: Line the crust with parchment paper and tin foil, then fill with pie weights or dried beans to prevent shrinking. Bake for 10 minutes, then remove weights and liners, baking for another 10 minutes until the crust is lightly golden.
5. Cook Cranberries: In a medium saucepan, combine cranberries and orange juice. Cook over medium heat until simmering, then continue cooking until most berries burst, about 4 to 5 minutes.
6. Strain Cranberries: Puree the cooked cranberries with an immersion blender, then press through a fine mesh sieve to remove seeds and skins. Measure out 2 cups of the smooth cranberry puree.
7. Mix Filling: In a large mixing bowl, whisk together sweetened condensed milk, egg yolks, cranberry puree, and orange zest until well combined and slightly thickened.
8. Bake Pie: Pour the custard filling into the pre-baked pie crust. Bake for 30 to 35 minutes until the center is almost set but still slightly wobbly. Cover crust edges with foil if they brown too quickly. Begin checking doneness at 25 minutes, then every 5 minutes.
9. Cool Pie: Remove from oven and place on a wire rack to cool for about 2 hours at room temperature.
10. Refrigerate: Chill the pie in the refrigerator for at least 4 hours or overnight to set completely.
11. Decorate: Optionally garnish with sweetened whipped cream, fresh cranberries, red currants, sugared rosemary, or festive snowflake sprinkles for a beautiful presentation.
12. Store: Cover leftovers and store in the refrigerator for up to 4 days to maintain freshness.

Notes

• You can use either fresh or frozen cranberries; just thaw frozen before cooking.
• Make sure egg yolks are at room temperature for better incorporation and smooth custard.
• Cover pie edges with foil during baking if they brown too fast to prevent burning.
• Chilling the pie overnight enhances flavor and texture for a cleaner slice.
• Use freshly squeezed orange juice and zest for the brightest citrus flavor.

Keywords: cranberry pie, custard pie, holiday desserts, Thanksgiving pie, orange zest pie, sweetened condensed milk custard